Ingredients
– 1 (32 oz) bag frozen diced potatoes
– 1 medium onion, diced
– 1 cup sour cream
– 1 (10.5 oz) can cream of chicken soup
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– Salt and pepper to taste
– 4 tablespoons melted butter
– 2 1/2 cups shredded cheddar cheese
Instructions
1-First, in your slow cooker, combine the frozen diced potatoes, diced onion, sour cream, cream of chicken soup, garlic powder, onion powder, salt, pepper, melted butter, and 1 1/2 cups of the shredded cheddar cheese. This initial mix sets the foundation for all those flavors to meld together beautifully. Cover and set it to low heat for the magic to happen.
2-After cooking on low for 4 hours, the potatoes should be tender and full of flavor. At this point, remove the lid and sprinkle the remaining 1 cup of shredded cheddar cheese over the top. Cover again and let it cook for another 15 minutes until the cheese melts perfectly, giving you that gooey finish everyone loves.
3-Wash and prepare any fresh items if needed, though with frozen potatoes, you can skip extra steps.
4-Mix everything in the slow cooker as described for even distribution.
5-Check for doneness after the initial cook time to avoid overcooking.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧀 For a gooier cheese topping, the slow cooker method works best.
🥓 Add cooked bacon, chives, or diced peppers to customize the flavor.
🔄 The dish can be made ahead and reheated; frozen potatoes do not require thawing before cooking.
- Prep Time: 5 minutes
- Cook Time: 4 hours 15 minutes
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 2g
- Sodium: 392mg
- Fat: 30g
- Saturated Fat: 19g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 89mg